1w ago

Do I cook Daal with a lid on?

I received the Dishoom cookbook for Christmas, I'm trying the Daal first :/. They don't say if I should cover the Daal while cooking. It seems like it would be far too watery with a lid on. They even talk of adding water if it gets low.

Follow-up edit: mistakes were made but ok for a first try. I left it off and simmering for 1.5hrs but it was still pretty watery. I should have started with less water. Then I forgot the cream until after the first bowl... Oops. Thanks for all the tips!

7 comments

Lid off - thickens. Lid on - doesn't thicken. That's the main consideration.

I tend to leave the lid half off, so that it can reduce but it also doesn't splash everywhere.
- You need a crack to let water/steam out, but you still want a cover on to keep the heat in and thus save energy. (it isn't much energy, but it is still energy saved, and most likely CO2 saved)

Yeah, generally you'll want the lid off unless you need to be away from the kitchen a good bit.
If you're juggling tasks, cover it while you're out of the room, but otherwise just keep an eyeball on it.

The way the recipe is written it looks like you leave the lid off.
- Thanks y'all! It's by far the most scratch made Indian food I have ever tried.
  
  You're going to love it.
  Amazing flavours, cheap ingredients and not overly reliant on meat.

7 comments